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Creamy Cinnamon Roll Cheesecake
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5 from 1 vote

Creamy Cinnamon Roll Cheesecake

Take all the flavors of cinnamon rolls and the creamiest cheesecake add swirls of cinnamon sugar and top with cream cheese frosting and you have a new twist instead of a classic cheesecake
Prep Time10 mins
Cook Time1 hr
to make the frosting10 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: cinnamon roll cheesecake, easy cheesecake, creamy cheesecake, dessert, cream cheese frosting
Servings: 20
Calories: 459kcal


  • 2 packages Refrigerated cinnamon rolls
  • 24 oz Cream cheese 3 - 8 oz packages of full fat at room temperature.
  • 3 large Eggs
  • 1 cup Granulated sugar
  • 2/3 cup Sour cream
  • 4 Tbs All-purpose flour
  • 1 tsp Vanilla
  • 1 tsp Cinnamon

for the cinnamon swirl

  • 1/4 cup Brown sugar
  • 1 tbsp Cinnamon
  • 3 tbsp Butter melted

For the frosting

  • 4 tbsp Butter softened
  • 4 oz Cream cheese softened
  • 3 cups Confectioners sugar


  • Cut up cinnamon rolls into quarters and place pieces in bottom of springform pan, press together slightly
  • For the cinnamon swirl add the melted butter, brown sugar and 1 tbsp cinnamon to a bowl and mix together. Set aside
  • In a large bowl mix together cream cheese with granulated sugar until very smooth.
  • Mix in flour, cinnamon and vanilla. Mix in sour cream.
  • Mix in one egg at a time, slowly. At this point you do not want to add to add air into the mixture ( overbeating the eggs adds air and air will make cracks in the cheesecake).  
  • Place the cut up cinnamon rolls on the bottom of the springform pan and press together slightly
  • Pour half of filling into springform pan
  • Drop cinnamon filling onto half of the cheesecake filling by small spoonfuls
  • Swirl by dragging a knife or toothpick skewer through the spoonfuls
  • Add the rest of the filling
  • Drop the rest of the cinnamon filling on top of the filling and swirl again
  • Heat boiling water
  • Wrap cheesecake with several layers of tin foil to make a waterproof barrier or use an oven ready bag as a water barrier.
  • Place in a larger baking pan or roaster that has room around it
  • Add water to pan surround the cheesecake
  • Place in preheated oven at 325 degrees F
  • Bake in water bath for 60 minutes
  • Shut off oven, Leave cheesecake to cool in oven for one hour so cheesecake cools off slowly
  • Remove from oven and cool completely


  • In a medium bowl mix together the butter and cream cheese until really smooth-no lumps
  • Gradually add the confectioner's sugar one cup at a time until incorporated and smooth
  • Frost your cheesecake. You can either cover the whole cheesecake with the frosting or drizzle it on. If you want to drizzle the frosting, heat it in the microwave for 20 seconds at a time until it is runny and drizzle on top of the cheesecake either with a spoon or in a piping bag


Do not remove cheesecake immediately from the oven after baking. Allow it to sit for an hour so it does not crack. Sudden temperature changes will cause cracks
To slice the cheesecake heat a knife and use it to slice each piece so the cheesecake slides easily off and doesn't stick 
Cook the cheesecake in the water bath but make sure you protect it with tin foil or an oven ready bag. You don't want water to seep in if your springform pan is not perfectly waterproof


Calories: 459kcal | Carbohydrates: 53g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 88mg | Sodium: 448mg | Potassium: 85mg | Fiber: 1g | Sugar: 40g | Vitamin A: 769IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg